Staving Off Alzheimer’s

Foods to Help Fight the Risk

According to Alzheimer’s Association 2007 statistics (, every 72 seconds, someone in the United States develops Alzheimer’s disease. With no cure in sight, more researchers are focusing on ways to reduce the risk of the disease through diet and lifestyle.

The latest findings highlight the most promising foods to build better memory, prevent memory loss and influence brain health. These include:

such as extra virgin olive oil, avocado, and flax seed oil

preferably fish, chicken, turkey and soy

from vegetables, whole grains and fresh fruit

such as blueberries, spinach and seaweed

C and E; other memory-specific nutrients include coenzyme Q10, alpha lipoic acid, ginkgo biloba and omega-3 fatty acids

Sources: Alzheimer’s Association, Alzheimer’s Research & Prevention Foundation,

Edit ModuleShow Tags

More from Natural Awakenings

Gooseberries are Good for the Gut

Malaysian subjects with gastrointestinal problems had less pain, vomiting and sleep loss when receiving an ayurvedic remedy known as Indian gooseberry.

Chocolate and Olive Oil Help Heart Health

Italians eating dark chocolate combined with olive oil had lower cholesterol and blood pressure in just 28 days.

Lutein in Greens and Eggs Slows Cognitive Aging

In a University of Illinois study, adults that ate large amounts of leafy greens, avocados and eggs had levels of lutein, a brain and eye nutrient, on par with younger people.

Tree Nuts Cut Colon Cancer Relapse

Two or more ounces of tree nuts a week sharply reduced cancer recurrence and premature death risk in patients with Stage III colon cancer.

Onions Healthy for Heart and Kidneys

Using six years of data from 12,000 people, Iranian scientists found that regular eaters of garlic and onions lowered their cardiovascular disease risk by 64 percent and chronic kidney disease risk by 32 percent.
Edit ModuleShow Tags
Edit ModuleShow Tags